Your Filipino comfort food with a kick!
Paksiw has been an easy household dish for Filipinos wherein fish is simmered in a vinegar and garlic mixture. Veer away from the traditional dish variation like Lechon Paksiw, Paksiw na Bangus (milkfish), and Paksiw na Pata (pork leg) and cook it as Paksiw na Alimango (crabs). Aside from using vinegar as a sour agent, Calamansi juice can be used as an alternative to make a delicious broth.
Paksiw na Alimango
Makes 4 servings
2 pcs Female mud crabs (alimango)
2 pcs Male or bakla mud crabs
3 Tbsps Olive oil or canola oil
4 cloves Garlic, chopped
¼ cup Calamansi juice or vinegar (option: half portions of calamansi and vinegar)
*Water as needed
*Fish sauce (patis) or salt, to season
*Freshly-ground black pepper, to season
1 Tbsp Canned taba ng talangka
Fried Onion rings
Fresh basil leaves
- Clean and scrub crabs. Remove gills and eyes. Separate fat (aligue) and set aside. Soak shells in a little calamansi juice or vinegar.
- Cut crabs into portion size. Pound claws but make sure to remove tiny pieces of shells.
- Take crab fat (aligue) and mince or pass through strainer. Add a spoonful of taba ng talangka, if desired.
- In a hot pan, sauté garlic in olive oil and sauté crabs.
- Add calamansi juice or vinegar (or half-portions of both calamansi and vinegar) and boil to cook off acidity. Add enough water or fish stock to cover crabs half way. Cover and simmer until cooked.
- Add aligue and mix with crabs. Adjust consistency with more water or calamansi.
- Season with patis or salt as you go along to expand flavors. Garnish with fried onion rings and basil leaves.
Recipe by Chef Ching Yoingco
Photographed by Miguel Abesamis of Studio 100